PESTO SQUASH RECIPES

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PESTO SPAGHETTI SQUASH | ALLRECIPES



Pesto Spaghetti Squash | Allrecipes image

When making this meal for the first time, I wanted to use items I would normally incorporate with pasta, such as pesto and mushrooms. Combining all of these things together creates a wonderful dish that most people would enjoy; I know I did! Serve with some garlic bread and mashed potatoes. Enjoy!

Provided by Shyla Lane

Categories     Side Dish    Vegetables    Greens

Total Time 1 hours 40 minutes

Prep Time 25 minutes

Cook Time 1 hours 5 minutes

Yield 6 servings

Number Of Ingredients 11

1 spaghetti squash, halved lengthwise and seeded
3 tablespoons butter, divided
1 onion, sliced
1 cup kale, stems removed and leaves chopped
4 white mushrooms, sliced
1 teaspoon garlic salt
1 teaspoon Italian seasoning
1 teaspoon red pepper flakes
1 teaspoon olive oil
2 tablespoons prepared pesto
¼ cup grated Parmesan cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
  • Place squash skin side down on prepared baking sheet. Bake until cooked through, about 1 hour. Remove from oven; cool for 10 minutes. Once squash is cool enough to handle, scrape flesh into string-like strands with a fork. Place in a bowl and set aside.
  • Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add onion; cook and stir until onion begins to turn translucent. Stir in kale and mushrooms; reduce heat to medium low.
  • Stir in squash, remaining 2 tablespoons butter, garlic salt, Italian seasoning, and red pepper flakes; cook for 2 minutes. Remove from stove and place squash mixture in a large bowl.
  • Stir olive oil and pesto into the squash mixture. Slowly add grated Parmesan cheese, stirring until evenly mixed.

Nutrition Facts : Calories 160.5 calories, CarbohydrateContent 14.1 g, CholesterolContent 19.9 mg, FatContent 10.8 g, FiberContent 1.4 g, ProteinContent 4.3 g, SaturatedFatContent 5.2 g, SodiumContent 460.5 mg, SugarContent 1.9 g

PESTO-TOPPED GRILLED SUMMER SQUASH RECIPE | EATINGWELL



Pesto-Topped Grilled Summer Squash Recipe | EatingWell image

Toasty rustic pesto takes simple grilled squash from ordinary to exceptional with tangy lemon and fresh garlic. Serve as a side dish or chop the grilled squash, combine with the pesto and toss with pasta for a light entree.

Provided by EatingWell Test Kitchen

Categories     Healthy Grilled Squash Recipes

Total Time 30 minutes

Number Of Ingredients 9

½ cup chopped fresh basil
1/4 cup toasted pine nuts, (see Tip)
1 tablespoon extra-virgin olive oil
1 tablespoon grated Parmesan cheese
1 clove garlic, minced
2 teaspoons lemon juice
¼ teaspoon salt
2 medium summer squash, (about 1 pound), sliced diagonally 1/4 inch thick
Canola or olive oil cooking spray

Steps:

  • Preheat grill to medium-high.
  • Combine basil, pine nuts, oil, Parmesan, garlic, lemon juice and salt in a small bowl.
  • Coat both sides of squash slices with cooking spray. Grill the squash until browned and tender, 2 to 3 minutes per side. Serve topped with the pesto.

Nutrition Facts : Calories 167.5 calories, CarbohydrateContent 6.8 g, CholesterolContent 1.1 mg, FatContent 15.2 g, FiberContent 1.6 g, ProteinContent 3.1 g, SaturatedFatContent 1.5 g, SodiumContent 174.6 mg, SugarContent 2.9 g

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